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Vegetable and chestnut stew with sage crust and crispy kale

Vegetable and chestnut stew with sage crust and crispy kale

Vegetable and chestnut stew with sage crust and crispy kale

PT1H15M

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1
To begin, peel and chop the carrot and celeriac into large, evenly-sized chunks. Cook in salted boiling water until just cooked, then strain and set aside
  • 2 carrots
  • 1 celeriac, small
  • salt
2
Peel and dice the onion, then peel and crush the garlic. Heat the rapeseed oil in a large saucepan over a medium heat. Once the oil is hot, cook the onion and garlic until just starting to colour
  • 2 red onions
  • 1 garlic clove
  • 50ml of rapeseed oil
3
Pour in the tomato juice and bring to the boil. Trim the broccoli into florets and chop the stalks into 3cm pieces. Add to the saucepan and cook for 2 minutes
  • 750ml of tomato juice
  • 150g of purple sprouting broccoli, or tender stem
4
Add the cooked carrot and celeriac, half of the kale and the chestnuts to the sauce, then bring back to the boil. Chop the spring onions and 5 sage leaves, add to the sauce and season with the cumin, salt and pepper. Remove from the heat
  • 200g of chestnuts, cooked
  • 100g of curly kale
  • spring onions, 1 bunch
  • 5 sage leaves
  • 1 tsp ground cumin
  • salt
  • black pepper
5
For the sage crust, melt the butter in a pan and pour onto the breadcrumbs in a mixing bowl. Chop the remaining sage and add to the crumbs, season well with freshly ground black pepper and salt, mixing until combined
  • 100g of butter
  • 200g of white breadcrumbs, fresh
  • 10 sage leaves
  • salt
  • black pepper
6
Spoon the vegetable stew into individual serving dishes (or 1 large one) and top with the crumbs. Finish under a hot grill to colour the crumbs
7
Meanwhile, prepare the garnish. Deep-fry the raw kale at 180°C for 1 minute (be very careful when dropping the raw kale into the hot fat, as it will spit). Drain on kitchen paper, sprinkle with salt and top the stew with the crispy kale

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